L – R: The AUT Toque d’Or contestants – Kristy Sze, Sophia Liu and Daniel Heslewood.
Jes Magill from Hospitality Business magazine was full of praise for the AUT team competing for the Toque d’Or title at the NZChefs National Salon in Auckland yesterday.
Chefs Daniel Heslewood (Dip. Culinary Arts), and Kristy Sze (Batchelor, Culinary Arts), Food & Beverage Service, Sophia Liu (Batchelor in Hosp Bus. Mngt), served a sublime four course lunch to the industry insiders.
Petit salad: Cucumber & Cauliflower on baby kale & frisee lettuce, with a vinaigrette dressing.
Entrée: Akaroa salmon semi cured and sous vide with tomato custard, pickled vegetables, beetroot
Puree, citrus berry foam. Inspired touch: the Nori crackling. Delicious.
Main: NZ Veef sirloin smoked with cinnamon & hay and finished on the grill, and served with wilted spinach, Jerusalem artichoke puree, roast parsnip, Kumara and a tomato and coconut sauce.
Inspired touch: the oxtail croquette.
Dessert: Nestle Docello Chocolate Souffle servied with a warm tamarillo compote, vanilla ice cream and a Milo and hazelnut crumble.
Inspired Touch: all of it. The nod to nostalgia was brilliantly executed and married with contemporary touches; similarly with the preceding courses.
These keen young stars have bright industry prospects. Thank you and good luck!
